Creamy Chicken and Cauliflower Rice Casserole Recipe

Introduction

This creamy chicken and cauliflower rice casserole is a comforting and low-carb dish that combines tender chicken with flavorful cheeses and garlic. It’s perfect for a cozy dinner that feels indulgent without the heaviness of traditional casseroles.

Ingredients

• 2 cups cooked chicken breast, shredded
• 3 cups cauliflower rice
• 1 cup shredded cheddar cheese
• 1/2 cup cream cheese, softened
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/2 cup chopped green onions
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish to prevent sticking.
2. Step 2: In a large skillet over medium heat, sauté the minced garlic and chopped green onions until fragrant, about 2 minutes.
3. Step 3: Add the cauliflower rice to the skillet and cook for 5 minutes, stirring occasionally, until it becomes slightly tender.
4. Step 4: In a large bowl, combine the cooked chicken, sautéed cauliflower rice mixture, cream cheese, heavy cream, half of the shredded cheddar cheese, Parmesan cheese, salt, and black pepper. Mix thoroughly until well blended.
5. Step 5: Transfer the mixture into the prepared casserole dish. Evenly sprinkle the remaining cheddar cheese on top.
6. Step 6: Bake in the preheated oven for 25–30 minutes, or until the casserole is bubbly and the cheese on top is golden brown. Allow it to cool for a few minutes before serving.

Tips & Variations

• For extra flavor, add a teaspoon of smoked paprika or a pinch of red pepper flakes to the mixture before baking.
• Swap cheddar cheese for mozzarella or Monterey Jack for a different cheese texture and taste.
• Use leftover rotisserie chicken for a super quick meal prep option.
• Include some steamed broccoli or mushrooms for added vegetables.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or oven until heated through. This casserole also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cauliflower instead of cauliflower rice?

Yes, you can pulse fresh cauliflower in a food processor until it resembles rice. Just be sure to cook it slightly longer to soften it before mixing it into the casserole.

Is this casserole suitable for meal prepping?

Absolutely! It keeps well in the fridge and can be made ahead of time. Simply assemble and bake when ready, or bake in advance and reheat portions as needed.

Creamy Chicken and Cauliflower Rice Casserole Recipe

Print Recipe

★★★★★

4.7 from 67 reviews

This Creamy Chicken and Cauliflower Rice Casserole is a comforting low-carb dish featuring shredded chicken, sautéed cauliflower rice, and a rich blend of cheeses and cream. Baked to golden, bubbly perfection, it’s an easy and delicious meal perfect for any weeknight dinner.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Carb, Gluten Free

Ingredients

Scale 1x2x3x

Protein and Vegetables

• 2 cups cooked chicken breast, shredded
• 3 cups cauliflower rice
• 1/2 cup chopped green onions
• 2 cloves garlic, minced

Dairy and Cheese

• 1 cup shredded cheddar cheese
• 1/2 cup cream cheese, softened
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese

Seasonings

• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish to ensure the casserole doesn’t stick during baking.
2. Sauté Aromatics: In a large skillet over medium heat, sauté the minced garlic and chopped green onions until fragrant, about 2 minutes. This releases their flavors and softens them slightly.
3. Cook Cauliflower Rice: Add the cauliflower rice to the skillet and cook for 5 minutes, stirring occasionally, until it becomes slightly tender but not mushy, which maintains a good texture in the casserole.
4. Combine Ingredients: In a large bowl, mix together the cooked shredded chicken, sautéed cauliflower rice mixture, softened cream cheese, heavy cream, half of the shredded cheddar cheese, grated Parmesan cheese, salt, and black pepper. Stir until all ingredients are well combined into a creamy mixture.
5. Assemble Casserole: Transfer the combined mixture into the prepared casserole dish, spreading it evenly. Sprinkle the remaining half of the shredded cheddar cheese over the top to create a cheesy crust once baked.
6. Bake: Place the casserole dish in the preheated oven and bake for 25 to 30 minutes, until the casserole is bubbly and the cheese topping has melted and turned golden brown.
7. Cool and Serve: Remove from the oven and let the casserole cool for a few minutes to allow it to set slightly, making it easier to serve.

Notes

• For extra flavor, you can add herbs like thyme or rosemary to the mixture before baking.
• Use pre-cooked rotisserie chicken to save time.
• If you prefer a lower-fat version, substitute heavy cream with half-and-half and use reduced-fat cheeses.
• Cauliflower rice can be fresh or frozen; if frozen, make sure to thaw and drain excess moisture before cooking.
• For a spicier version, add some crushed red pepper flakes when sautéing the garlic and onions.

Keywords: chicken casserole, cauliflower rice casserole, low carb dinner, baked chicken dish, creamy chicken bake, gluten free casserole